Linda-- Sounds like too much liquid for the amount of dry ingredients; excess liquid leaves the bread with too little structure to support itself during the baking cycle. I had this problem with a mis-printed recipe for multi-grain bread. Adding just an extra 1/3 cup of the 9-grain cereal made all the difference in the world! Look at a few other recipes (on the web or in other books you may have) to get an idea of the liquid:dry ingredient ratios used by other folks. You may find, as I did, that your recipe requires only a minor tweak to achieve success.

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